Sichuan Bear Paw Doufu

Putonghua : si chuan xiong zhang dou fu

Ingredients
Beancurd  4 pcs                Lean Pork  60 g                   Chinese Ham  10 thin slices
Canned Bamboo Shoot  60 g                    Dry Black Mushrooms  4 pcs           Spring Onion  2 stalks
Ginger  20 g               Chicken Stock  3 tbsp

Sauce
Light Soy Sauce  3 tbsp          Salt 1 tbsp          Shaoxing Wine  1/2 tbsp          Pepper Powder  some
Sesame Oil  some           Cornflour    3 tbsp        Water  3 tbsp

Steps
1) Cut the beancurd into 1 cm thick cubes, parboil in hot oil until golden, dish up
2) Slice the lean pork and cooked bamboo shoots into small size
3) Soak the black mushrooms, remove stalks and cut into thin slices
4) Slice ginger, cut the spring onion into short stalks
5) Heat wok with 1 tbsp of oil, pour chopped spring onion in
6) Then add ginger, sliced pork, bamboo shoot and black mushrooms
7) Stir fry and mix them well, add chicken stock, cooked until boiled
8) Add deep-fried beancurd and sliced ham, stir well with sauce
9) Stir fry for 1 minute, pour in cornflour solution, stir , dish up and serve

Remark
tbsp – table spoon
If you like spicy, you can add some red pepper oil for sauce